Cheesesteak Tortellini in Rich Provolone Sauce

Save this recipe on:

If you’re anything like me, the comfort of a warm, creamy pasta dish is irresistible. I recently experimented with merging the beloved Philly cheesesteak flavors into a cozy bowl of tortellini, and the results were even better than I imagined. This dish isn’t just a quick weeknight fix—it’s indulgent, savory, and perfect for impressing guests or satisfying a serious craving.

The combination of tender shaved steak, cheesy tortellini, and a velvety provolone sauce wraps around your senses like a hug. It’s hearty without being too heavy, and every bite gives you that nostalgic cheesesteak vibe with an Italian twist. I added a touch of garlic and red pepper flakes for depth and a subtle kick, which takes the dish from good to unforgettable.

This meal reminded me of the same cozy, family-style satisfaction I get from favorites like Marry Me Chicken Pasta or Creamy Tuscan Sausage Pasta. If you’re a fan of those creamy, flavor-packed dinners, this Cheesesteak Tortellini will absolutely win you over.

Why You’ll Love This Cheesesteak Tortellini in Rich Provolone Sauce

You’ll love how the recipe turns familiar, indulgent cheesesteak ingredients into a creamy, pasta-based delight. It’s simple enough to throw together on a busy night but feels restaurant-quality with its luscious cheese sauce and hearty steak. The texture of the tortellini, the savory richness of the provolone, and the juicy steak bits come together like a dream—you won’t need a side dish to feel satisfied. But if you’re feeling fancy, a light arugula salad or garlic bread would pair beautifully.

Ingredients

Cheese tortellini: This pasta is the perfect base, adding cheesy richness and a soft, pillowy bite that holds up to the creamy sauce.

Shaved steak or thinly sliced ribeye: Essential for bringing in the classic cheesesteak flavor. It cooks quickly and blends beautifully into the sauce.

Provolone cheese: The heart of the sauce. It melts into a creamy, nutty blanket of goodness that coats every piece of tortellini.

Heavy cream: Creates the smooth and luscious base for the cheese sauce, adding that restaurant-style richness.

Butter: Adds depth and helps in sautéing the garlic and beef to bring out a caramelized flavor.

Garlic: One or two cloves, finely minced, to build a savory base layer of flavor.

Red pepper flakes: Just a pinch brings warmth and balance to the creamy sauce.

Salt and black pepper: Enhances all the other ingredients and balances the cheese’s natural saltiness.

Parsley: Chopped fresh parsley sprinkled over the top brightens the dish and adds a pop of color.

How to Make Cheesesteak Tortellini in Rich Provolone Sauce

Step 1: Sauté the Steak

In a large skillet over medium heat, melt butter and add the shaved steak. Season with salt and pepper, and cook until browned and just cooked through. Remove and set aside.

Step 2: Build the Sauce Base

In the same skillet, add a little more butter if needed and sauté the minced garlic for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer.

Step 3: Add the Cheese

Lower the heat and stir in the provolone cheese, shredded or sliced, allowing it to melt slowly into the cream. Stir frequently to keep it smooth. Add red pepper flakes to taste.

Step 4: Cook the Tortellini

While the sauce simmers, cook the tortellini in a pot of salted boiling water according to package instructions. Drain and reserve a little pasta water.

Step 5: Combine and Finish

Return the cooked steak to the pan with the cheese sauce, and add the drained tortellini. Toss everything to coat. If needed, stir in a splash of pasta water to loosen the sauce. Top with fresh parsley and serve hot.

Recipe Variations and Possible Substitutions

For a mushroom-lover’s twist, add sautéed cremini or baby bella mushrooms along with the steak. They soak up the sauce beautifully and deepen the umami. If provolone isn’t your favorite, try a mix of mozzarella and fontina for a gooier, more mild profile. You could also substitute ground beef for the shaved steak in a pinch, just make sure to drain any extra fat. For a slightly tangy zip, stir in a tablespoon of cream cheese or a splash of Worcestershire sauce.

Want to make it a little lighter? Use half-and-half instead of heavy cream, and swap in whole wheat tortellini for added fiber. Even thinly sliced chicken breast could work well here for a leaner protein option.

Serving and Pairing Suggestions

This dish is rich and filling on its own, but it shines even brighter with the right accompaniments. A crisp green salad with a lemon vinaigrette helps balance the richness. Garlic bread or crusty Italian rolls are ideal for soaking up that leftover provolone sauce.

If you want to lean into the comfort food vibe, pair it with roasted Brussels sprouts or balsamic-glazed carrots. And for drinks, a cold glass of white wine like Chardonnay or a sparkling lemonade complements the cheesy notes beautifully.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or cream to help loosen the sauce. You can also microwave it in 30-second intervals, stirring between each one to prevent the cheese from clumping.

While this dish isn’t ideal for freezing due to the creamy sauce, you could prep the cooked steak and keep it in the freezer, then make the sauce fresh when you’re ready.

FAQs

Can I make Cheesesteak Tortellini in Rich Provolone Sauce ahead of time?

Yes, you can prepare the components separately a day in advance—cook the steak and make the sauce, then store them in the fridge. Cook the tortellini fresh and reheat everything gently before serving.

What can I use instead of provolone in Cheesesteak Tortellini in Rich Provolone Sauce?

Mozzarella, fontina, or even white American cheese can be used if you prefer something milder. They melt well and offer a similar creamy texture.

How spicy is Cheesesteak Tortellini in Rich Provolone Sauce?

The dish is only mildly spicy thanks to the red pepper flakes. You can skip them altogether for a milder version, or add more if you like extra heat.

Can I use frozen tortellini for Cheesesteak Tortellini in Rich Provolone Sauce?

Absolutely! Just cook it according to package instructions. It holds up well in the sauce and makes the recipe even more convenient.

Related Recipe You’ll Like

If you loved this recipe, you should definitely check out Garlic Butter Steak Bites with Creamy Alfredo Tortellini. It has a similar steak-and-pasta comfort combo but with a different flavor profile that’s equally satisfying.

Save and Share This Recipe for Later

Don’t forget to pin this Cheesesteak Tortellini in Rich Provolone Sauce recipe on your Pinterest board so you can find it later! Share it with your friends and family on social media—they’ll thank you for introducing them to their new favorite dinner.

Save this recipe on: